CN101485351B - Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food - Google Patents
Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food Download PDFInfo
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- CN101485351B CN101485351B CN2009101132308A CN200910113230A CN101485351B CN 101485351 B CN101485351 B CN 101485351B CN 2009101132308 A CN2009101132308 A CN 2009101132308A CN 200910113230 A CN200910113230 A CN 200910113230A CN 101485351 B CN101485351 B CN 101485351B
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Abstract
The invention discloses millet cake special flour for quick fermentation and a method for quickly preparing millet cakes. The millet cake special flour for quick fermentation is mainly prepared from wheat flour, common salt, dried yeast, soda or baking soda, Rhizopus and the like. The raw materials can be cooked only by adding water and sponge dough when the millet cakes are prepared. Compared with the prior art, the method saves the step of flour fermentation, has short fermentation time, can be directly made into various millet cakes, is convenient to operate, and lightens the labor intensity; and prepared food has good mouthfeel and stable quality and is not required to be added with other additives, so that the safety of the food is guaranteed. The flour not only can steam steamed bunand steamed stuffed bun but also can prepare millet cake products such as breads, cakes and crusty pancakes which require fermentation, and is particularly suitable for mass production of the millet cakes.
Description
Technical field:
The present invention relates to a kind of millet cake tailored flour of quick fermentation and the method for quickly making wheaten food thereof.
Background technology:
Millet cake is the traditional food that people like, especially in the northern area of China based on wheaten food, steamed bun, the ratio that fermented foods such as steamed stuffed bun account in millet cake is very big, be the staple food in the northern area of China people daily life, steaming steamed bun, the fermentation procedure that flour will be arranged during steamed stuffed bun usually, promptly in flour, add fermented-dough or yeast powder, soft one-tenth dough through proofing after a while, adds an amount of alkali or sodium bicarbonate then, just can steam, the time of this method fermentation is long, is generally 2～6 hours, complex procedures, quality is also unstable, bring certain difficulty to production in enormous quantities, therefore, for accelerating to manufacture process, some illegal steamed bun shop is also added some or even harmful additive during steamed bun privately in processing, brings harm for people's health.
Summary of the invention:
Technical problem to be solved by this invention provides a kind ofly can save numerous and diverse flour fermentation procedure, be fit to large-scale mass production processing millet cake quick fermentation the millet cake tailored flour and use the method for this millet cake tailored flour quickly making wheaten food, and then alleviate the labour intensity of present millet cake processing, make quality more stable, and the millet cake mouthfeel of made good, need not add other additive again.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
The weight proportion of described millet cake tailored flour is:
Wheat flour: 1000 parts;
Salt: 1.5～2.5 parts;
Dry ferment: 2.5～4 parts;
At least a in soda or the sodium bicarbonate: 1.5～3 parts;
Rhizopus: 0.4～1.2 part;
As improved technical scheme, also can add in the above-mentioned millet cake tailored flour: in gluconic acid or the citric acid at least a 0.8～1.6 part.
As another kind of or further improved technical scheme, also can add in the above-mentioned millet cake tailored flour: in amylase or the protease at least a 0.8～1.2 part.
The method of manufacturing millet cake with the millet cake tailored flour of above-mentioned quick fermentation is as follows:
Get the raw materials ready: in proportion above-mentioned raw materials is put into container;
Add water: the warm water that adds 380～450 parts 30～70 ℃;
And face: face and water are stirred together, rub into dough;
Moulding: the dough that will rub is made moulding;
Steam or baking: steamed down or got final product in roasting 5～40 minutes at 90～160 ℃ with interior dough moulding at 40 minutes.
As the improvement project of aforesaid operations process, above-mentioned and face carries out with being molded under 25～45 ℃.
Compared with prior art, the present invention has saved the fermentation procedure of flour, and fermentation time is short, can directly manufacture various millet cake, easy to operate, alleviated labour intensity, the food of producing, mouthfeel is good, and steady quality need not add other additive again, guaranteed food security, flour of the present invention not only can steam steamed bun, steamed stuffed bun, also can make the millet cake goods that bread, pancake and crusty pancake etc. need fermentation, is particularly suitable for producing in enormous quantities millet cake.
The specific embodiment:
Embodiment 1:
In 1000kg common wheat flour, add salt 1.5kg, dry ferment 3kg, sodium bicarbonate 1.5kg and rhizopus 0.5kg, mix, get the flour 100kg for preparing and put into dough mixing machine, add 40 ℃ warm water 40kg, start dough mixing machine, flour and water are mixed, make dough, the dough that will become reconciled is put into steamed bun making machine and is made steamed bun, ready-made steamed bun is placed on the food steamer, build lid, place and under 100 ℃ steam, steam 30 minutes after 20 minutes, can come out of steamer.
Embodiment 2:
In 1000kg common wheat flour, add salt 2kg, dry ferment 4kg, soda 2kg, rhizopus 1kg and citric acid 1kg, mix, get the flour 5kg for preparing, add 50 ℃ warm water 2kg, flour and water are mixed, make dough, the dough that to become reconciled is made steamed bun, and ready-made steamed bun is placed on the food steamer, builds lid, place and under 95 ℃ steam, steam 35 minutes after 10 minutes, can come out of steamer.
Embodiment 3:
Get the superfine wheat flour of 1000kg and put into dough mixing machine, add salt 2.50kg, dry ferment 2.50kg, sodium bicarbonate 2.50kg, rhizopus 0.80kg and gluconic acid 1.00kg, the warm water 400kg that adds 60 ℃ starts dough mixing machine, and flour and water are mixed, make dough, the dough that to become reconciled is put into steamed bun making machine and is made steamed bun, and ready-made steamed bun is placed on the food steamer, builds lid, place and under 110 ℃ steam, steam 20 minutes after 30 minutes, can come out of steamer.
Embodiment 4:
Get the superfine wheat flour of 1000kg and put into dough mixing machine, add salt 2.00kg, dry ferment 3.50kg, sodium bicarbonate 3.00kg, rhizopus 1.20kg, gluconic acid 1.60kg and amylase 1.00kg, the warm water 385kg that adds 60 ℃, start dough mixing machine, flour and water are mixed, make dough, the dough that to become reconciled is put into steamed bun making machine and is made steamed bun, ready-made steamed bun is placed on the food steamer, build lid, the temperature that keeps vaporization chamber steams 20 minutes more than 25 ℃ under 115 ℃ steam, can come out of steamer.
Embodiment 5:
Get the superfine wheat flour of 1000kg and put into dough mixing machine, add salt 1.80kg, dry ferment 3.20kg, soda 2.00kg, rhizopus 1.00kg, gluconic acid 1.20kg and proteinase-10 .80kg, the warm water 440kg that adds 70 ℃, start dough mixing machine, flour and water are mixed, make dough, the dough that to become reconciled is put into steamed bun making machine and is made steamed bun, ready-made steamed bun is placed on the food steamer, build lid, the temperature that keeps vaporization chamber steams 35 minutes more than 35 ℃ under 105 ℃ steam, can come out of steamer.
Embodiment 6:
Add salt 2kg, dry ferment 4kg, sodium bicarbonate 3kg in 1000kg common wheat flour, rhizopus 0.9kg, citric acid 1.1kg and amylase 110g mix, get the flour 3kg for preparing, the warm water 1.2kg that adds 50 ℃ mixes flour and water, makes dough, the dough that to become reconciled is made steamed stuffed bun, ready-made steamed stuffed bun is placed on the food steamer, builds lid, the temperature that keeps vaporization chamber is more than 30 ℃, under 115 ℃ steam, steam 30 minutes, can come out of steamer.
Embodiment 7:
In 1000kg common wheat flour, add salt 2.3kg, dry ferment 3.2kg, sodium bicarbonate 2.2kg, rhizopus 0.6kg and citric acid 0.9kg, mix, get the flour 5kg for preparing, the warm water 380kg that adds 40 ℃, flour and water are mixed, make dough, the dough that will become reconciled is made cake or bulk and is put into baking oven and baked in 15 minutes at 120 ℃ and get final product.
Embodiment 8:
In 1000kg common wheat flour, add salt 2.5kg, dry ferment 3.0kg, sodium bicarbonate 2.0kg, rhizopus 0.6kg and citric acid 0.9kg, mix, get the flour 5kg for preparing, the warm water 390kg that adds 40 ℃, flour and water are mixed, make dough, the dough that will become reconciled is made cake or bulk and is put into baking oven and baked in 10 minutes at 130 ℃ and get final product.
Embodiment 9:
Get the superfine wheat flour of 1000kg and put into dough mixing machine, add salt 2.00kg, dry ferment 3.00kg, sodium bicarbonate 2.80kg, rhizopus 1.20kg, gluconic acid 1.30kg and amylase 0.90g, the warm water 400kg that adds 55 ℃, start dough mixing machine, flour and water are mixed, make dough, the dough that will become reconciled is made crusty pancake shape, puts into the crusty pancake hole and gets final product in 8 minutes 150 ℃ of following bakings.
Embodiment 10:
Get the superfine wheat flour of 1000kg and put into dough mixing machine, add salt 2.00kg, dry ferment 3.00kg, sodium bicarbonate 2.80kg, rhizopus 1.20kg, gluconic acid 1.30kg and amylase 1.0kg, the warm water 410kg that adds 55 ℃, start dough mixing machine, flour and water are mixed, make dough, the dough that will become reconciled is made crusty pancake shape, puts into the crusty pancake hole and gets final product in 6 minutes 160 ℃ of following bakings.
Embodiment 11:
Get 1.5 parts of salt, 2.5 parts in dry ferment, 1.5 parts in sodium bicarbonate, 0.5 part of rhizopus, gluconic acid 0.5,0.5 part of citric acid, 0.8 part of amylase by weight, pulverize and cross 150 μ m sieve back and can obtain the present invention's millet cake tailored flour of fermentation fast with 1000 parts of uniform mixings of wheat flour.
Embodiment 12:
Get 2.5 parts of salt, 2.5 parts in dry ferment, 3 parts in sodium bicarbonate, 1.2 parts of rhizopus, 0.8 part of gluconic acid, 0.6 part of citric acid, amylase 0.5, proteinase-10 .5 part by weight, pulverize and cross the 1000 parts of uniform mixings in 74 μ m sieve back and the special powder of wheat and can obtain the present invention's millet cake tailored flour of fermentation fast.
Embodiment 13:
Get by weight: 1.8 parts of salt, 3 parts in dry ferment, 1 part in soda, 1 part in sodium bicarbonate, 1 part of rhizopus, 1.5 parts of gluconic acids, 1 part of amylase, pulverize and cross the 1000 parts of uniform mixings in 178 μ m sieve back and special two powder of wheat and can obtain the present invention's millet cake tailored flour of fermentation fast.
Embodiment 14:
Get by weight: 2 parts of salt, 4 parts in dry ferment, 2.5 parts in sodium bicarbonate, 0.8 part of rhizopus, 1.2 parts of gluconic acids, 1.2 parts in protease, pulverize and cross the 1000 parts of uniform mixings in 150 μ m sieve back and special two powder of wheat and can obtain the present invention's millet cake tailored flour of fermentation fast.
Embodiment 15:
Get by weight: 2.5 parts of salt, 3.5 parts in dry ferment, 2 parts in soda, 1 part of rhizopus, 1.5 parts of gluconic acids, 0.8 part of amylase, pulverize and cross the 1000 parts of uniform mixings in 100 μ m sieve back and the special powder of wheat and can obtain the present invention's millet cake tailored flour of fermentation fast.
Embodiment 16:
Get by weight: 2.4 parts of salt, 3 parts in dry ferment, 2.5 parts in soda, 1 part of rhizopus, 1 part of gluconic acid, 0.4 part of amylase, proteinase-10 .6 part, pulverize and cross the 1000 parts of uniform mixings in 250 μ m sieve back and special two powder of wheat and can obtain the present invention's millet cake tailored flour of fermentation fast.
Claims (9)
1. quick millet cake tailored flour of fermentation is characterized in that comprising the component of following weight:
Wheat flour: 1000 parts;
Salt: 1.5～2.5 parts;
Dry ferment: 2.5～4 parts;
At least a in soda or the sodium bicarbonate: 1.5～3 parts;
Rhizopus: 0.4～1.2 part.
2. the millet cake tailored flour of quick fermentation according to claim 1 is characterized in that: also contain at least a 0.8～1.6 part in gluconic acid or the citric acid.
3. the millet cake tailored flour of quick fermentation according to claim 1 and 2 is characterized in that: also contain 0.8～1.2 part of amylase.
4. the millet cake tailored flour of quick fermentation according to claim 3 is characterized in that: also contain proteinase-10 .8～1.2 part.
5. the method for a quickly making wheaten food is characterized in that mainly comprising following operating process:
Get the raw materials ready: get in 1000 parts of wheat flours, 1.5～2.5 parts of salt, 2.5～4 parts in dry ferment, soda or the sodium bicarbonate at least a 1.5～3 parts, rhizopus by weight and put into container for 0.4～1.2 part;
Add water: the warm water that adds 380～450 parts 30～70 ℃;
And face: face and water are stirred together, rub into dough;
Moulding: the dough that will rub is made moulding;
Steam or baking: steamed down or got final product in roasting 5～40 minutes at 90 ~ 160 ℃ with interior dough moulding at 40 minutes.
6. the method for quickly making wheaten food according to claim 5 also adds at least a 0.8～1.6 part in gluconic acid or the citric acid when it is characterized in that getting the raw materials ready.
7. according to the method for claim 5 or 6 described quickly making wheaten foods, also add at least a 0.8～1.2 part in amylase or the protease when it is characterized in that getting the raw materials ready.
8. according to the method for claim 5 or 6 described quickly making wheaten foods, it is characterized in that described and face and being molded under 25 ~ 45 ℃ carries out.
9. the method for quickly making wheaten food according to claim 7 is characterized in that described and face and being molded under 25 ~ 45 ℃ carries out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101132308A CN101485351B (en) | 2009-02-20 | 2009-02-20 | Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101132308A CN101485351B (en) | 2009-02-20 | 2009-02-20 | Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food |
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| CN101485351A CN101485351A (en) | 2009-07-22 |
| CN101485351B true CN101485351B (en) | 2011-08-10 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000087A (en) * | 2014-05-13 | 2014-08-27 | 吕文杰 | Method for fast dough leavening in winter |
| CN104146212A (en) * | 2014-08-20 | 2014-11-19 | 河南工业大学 | Making method for sweet fragrant steamed buns |
| CN105661294A (en) * | 2016-03-01 | 2016-06-15 | 安徽萧县金岗面业有限公司 | Self-fermentation nutritional flour and processing method of self-fermentation nutritional flour |
| CN106116642A (en) * | 2016-06-28 | 2016-11-16 | 郭舒洋 | A kind of preparation method of foamed light injecting paste material |
| CN109247364A (en) * | 2017-08-04 | 2019-01-22 | 刘懿萱 | Flour speed hair powder |
| CN109744469B (en) * | 2017-11-03 | 2022-04-01 | 北京呀咪呀咪营养快餐有限公司 | Leaven and application thereof in steamed stuffed bun flour fermentation |
| CN114651847B (en) * | 2020-12-23 | 2024-02-23 | 安琪酵母股份有限公司 | Nang cake quality improver and application thereof |
Citations (3)
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|---|---|---|---|---|
| CN1385093A (en) * | 2001-04-28 | 2002-12-18 | 王文华 | Process for preparing mixed flour containing soya bean powder capable of synchronously fermenting and enzyme activating |
| CN1484975A (en) * | 2002-09-27 | 2004-03-31 | 王文华 | Preparing method of ferment food by synchronous fermentation of soybean flour and wheat flour |
| CN1522576A (en) * | 2003-02-21 | 2004-08-25 | 王锡路 | Flour fermentation method |
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2009
- 2009-02-20 CN CN2009101132308A patent/CN101485351B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1385093A (en) * | 2001-04-28 | 2002-12-18 | 王文华 | Process for preparing mixed flour containing soya bean powder capable of synchronously fermenting and enzyme activating |
| CN1484975A (en) * | 2002-09-27 | 2004-03-31 | 王文华 | Preparing method of ferment food by synchronous fermentation of soybean flour and wheat flour |
| CN1522576A (en) * | 2003-02-21 | 2004-08-25 | 王锡路 | Flour fermentation method |
Non-Patent Citations (1)
| Title |
|---|
| 董海洲等.改善馒头风味品质的最佳生产工艺.《食品与发酵工业》.2003,第29卷(第04期), * |
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